Elderflower fritters with Spiced Kent Honey

Elderflower season is quite short, just a few weeks in which to forage & harvest the creamy coloured umbels with their floral scent. We normally use the flowers to infuse a liquid, Elderflower vinegar & Elderflower & Honey liqueur are both part of our product range, but inspired by the recommendation of one of our Instagram followers we decided to venture into new territory, Elderflower Fritters, made with a sweet tempura batter, dusted with icing sugar & drizzled with warmed MightyFineThings Spiced Kent Honey. Absolutely delicious!

Method
Firstly pick your flowers, see our blog post for more details. Trim most of the stem off but leave enough that the flowers are still held together. Give them a quick shake & check over for bugs, or anything else. Put the oil into a medium saucepan and on a medium heat bring it up to temperature, a test with a bit of bread or a dollop of batter will let you know if it’s right. While that’s heating, weigh the dry ingredients into a mixing bowl and give a quick stir.

Add the water & the egg to a jug and whisk well, it will go really frothy because it’s carbonated water. Get a slotted spoon ready plus a plate with a few sheets of kitchen paper on it for draining. Whisk the wet ingredients into the dry, lumps are good here, believe it or not!

If the oil is hot you can start frying, holding the remainder of the stalk dip each flower head in the batter once it’s coated place it carefully into the oil, you should be able to fry in batches of 2-3 flowers at a time. They don’t take long 30 seconds to 1 minute in total and it’s good to flip them over half way through. As soon as they look golden & crisp remove from the oil onto the plate to drain & continue to fry the rest.